1 minute lo carb muffin

PheonixRizing

Serving Size: 1

1/4 cup flax meal (ground flax)
1/2 teaspoon baking powder
1 packet splenda packet ( I used a 1/2 teaspoon of agave nectar but you can use whatever sweetener you desire)
1 teaspoon cinnamon
1 large egg
1 teaspoon butter

Put the dry ingredients in a coffee mug.

Stir.

Then add the egg and the butter. Mix.

Microwave 1 minute (or more depending on your microwave, mine took nearly two, you want it to bounce back when you press the top). Take out. slice, butter, eat.

Cream cheese would go nicely, too.

The shape of this can be changed by making it in a bowl.

It can be "toasted" once it's cooked.

The cinnamon can be replaced and you can make it like a dinner roll using oregano, garlic, and basil. Or a snack using cocoa powder.

Roughly depending on ingredients:
Per serving: 235 Calories; 18g Fat (63% calories from fat); 12g Protein; 11g Carbohydrate; 223mg Cholesterol; 284mg Sodium

PheonixRizing

I recently changed the baking powder to the Rumford low sodium which drops the sodium content notably. I also used a scale and just did 25 grams of flax and it makes it more moist. Today I tried blueberries and wanted to share.